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Show PRESERVING EGGS j FOR WINTER USE Perhaps citkh are morn gttieraty used and served in a greater variety of ways than any other food exc pi milk. This is as it should be, especially espec-ially in families where there are children. chil-dren. It is a ftrave mistake to restrict re-strict the use of eirys to cakes, erts, and pudding. A wise economy will use eygS as a ment snbstil Fifteen ejfKs are required supply an amount of nutrient equivalent hi" that supplied by a pound of .steak. One pound of steak will sr.imlv aat-i-fy a family of five, while ai; the most ten eyes will lx ROnlctartt for their meal. When eus form the main part of the meal more hieail and fruits or vegetable should be eaten so the nee s;:uy amount of food is obtained more cheaply than if meat were depended uponfor the food supply. sup-ply. Considering food and health, eKs. epen up to 50 cents per dozen, are an economy in the diet. The housekeeper should anticipate the time when prices are prohibitive by storing vggs to use during the ex- Ipensife season. The expensipe sea-i sea-i son usually runs durintr December, i January, February and Mrrch. This would make a total of 121 days. Allowing Al-lowing one-fourth of an ejrK per day per capita would mean the storinR of at least three dozen erus for each person. To supply a family of iipe on the same basis would require at least fifteen dozen. This would bo the minimum supply to be used aa I meat substitute. For cakes, pastries, pas-tries, etc. and allowing for slight loss in storage, the amount should be increased. in-creased. Thirty dozen ergs (one case, would be an averaKe Knerous supply for a family of five for the same leneth of time. How to Preserve Eggs; Waterglass Method: 1. Eggs must be fresh and not i more than two or throe days old. I 2. Eggs should be infertile. ' 3. Eggs must be clean. Washing ;an egK lessens its keeping properties. 4. Shells must be absolutely free from cracks. 5. Put os'hp up in smalt jars or crocks for household us. Wash am! it II ilr.'e the Jar. I A crocs holding It gallons wilt pa.k nine dozen eftftn and about flv-quarts flv-quarts of solution. 7. Bay water-glass (sodium sili rate.) from the druggist. 8. DUtrti 'mm ilUcata in the proportion of 1 part silicate to nine,' parts of water 9. 1'se distilled water if possible, or boil the water and let it cool. l, Fill the jars half full with the eolation, 11. Place t!' r i i i ' Jution ; boa above tl af ajTI ays. 1'!. Cover the jnr and keep it lit a COOl pl.ee 14. I Set the jar from time to and more liquid if necessary, Lime Water Method. 1. Boil Ive '.'.allons of water and let it cool. 2. I'ut throe pounds of unslacked lime i'i the live gallons of water. 3. Allow the lime to stand In the water until the lime settles and the water Is clear. 4. Place the eggs carefully in a jar and cover with the clear lime water to a depth of two inches. 5. Remove the eggs as needed for use, rinse well in cold, clear water) arid use immediately. Eggs deteriorate appreciably if kept for any great length of time in cold storage, or in bran or salt packs. The water-glass method is a cheap and a very satisfactory method audi eggs preserved in this way can scarc-ly scarc-ly be distinguished from those newly laid, either in appearance or in flavor. |